Vinification and ageing

Alcoholic fermentation for 6/7 days. The must is pumped over several times a day. Maturing for 1 year in large oak casks of a capacity of 1500 litres. After which the wine matures for further 10 months in steel.

History

Mario Boschis manages this lovely estate in Dogliani (province of Cuneo) supported by his two sons Paolo and Marco. This Azienda is completely family run and, apart from the family members, there are no employees. The family prefers to keep their property small and to concentrate on the vineyards that are most suitable for Dolcetto and for the other varieties that are grown, such as Grignolino, Freisa and Barbera.
Dolcetto di Dogliani has always been acknowledged as the finest expression of the varietal.
Mario Boschis produces an excellent Dolcetto di Dogliani from many different plots. There’s a springtime freshness about this Dolcetto that makes it a classic Dogliani wine: fine, floral and reminiscent of wild cherries.
The vineyards stand at 550 meters above sea level at an ideal altitude for Dolcetto. This variety prefers an even climate and mainly calcareous soil. All these conditions are found here.
Fodder (10 head of “Piemontese” cattle are kept on the property) and hazelnut trees are grown on the plots with clayey soil. “Piemontese” cattle is utilized for its (delicious) meat, but Francesco, Mario’s father, used to work the vineyards with oxen of this breed. The manure is used as fertilizer. There are also some beehives which are a passion of Marco’s. As bees are very sensitive to pollution, environmental friendly practices are strictly followed throughout the whole estate.
The delightful labels of the wines are watercolours and engravings of Teresita Terreno, a local artist. Each one represents a particular season and distinctive features of this area. The label of Dogliani Superiore Vigna del Ciliegio is designed, instead, by a neighbour: this is the only Dolcetto which matures in wood (the others mature in steel), so that the Boschis family decided that the label should also be different from the other ones.
Mario’s two sons work full-time at the estate: Paolo is an oenological technician and is more experienced in the cellar, Marco is an excellent viticulturist.
The Boschis family also makes a Barbera d’Alba, a Langhe Barbera, a Langhe Freisa, a Piemonte Grignolino and a Langhe Sauvignon Blanc.